Cranberry and Bitter Orange Relish

Cranberry and Bitter Orange Relish

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Ingredients

  •  2 oranges (see method for preparation)                                         
  • 100g fresh or frozen cranberries (or de-stoned cherries), defrosted    
  • 1.5 apples, de-cored, quartered                                                         
  • 40g light brown sugar                                                                        
  • 1 ½ tsp ground cinnamon                                                                         
  • 1 inch piece fresh ginger, peeled and roughly chopped                                  
  • ½ tsp sea salt                                                                                        

Equipment: 24 oz/700g jar (Sterilize before use)

Overall time: 1-3 days fermentation

Method

  • Thoroughly wash the oranges. 
  • Trim the ends of the oranges and remove the peel- roughly chop half of this peel and reserve the trimmed ends for later. Cut the flesh of the orange into quarters and remove the pips, transfer the flesh and chopped peel to a mixing bowl.
  • Add the remaining ingredients to the bowl and mix well.
  • Fit the blade into the bowl of the chopper attachment.
  • Working in batches add the contents of the mixing bowl into the bowl of the chopper attachment, fit the chopper cover, insert the power handle. Select max speed then use a pulsing action to chop the ingredients- do not over process. 
  • Pack the mixture into a sterilized, wide mouth jar, top with the reserved orange ends- this will help to keep the mixture submerged in the juices. You can also use a glass weight to press the mixture tightly into the jar.
  • Wipe the top of the jar clean before fitting the lid.
  • Let sit out on a cloth at room temperature for 1 to 3 days. Daily, or as necessary, check for any mould growing on the surface and skim away, repacking carefully. Taste for desired texture.
  • Fermentation may only take a day or so, depending on the temperature. Burp the jar if necessary. 
  • When you’re happy with the taste and texture, transfer to the refrigerator in an airtight container, where the relish will keep for a few weeks.
  • Use to top kefir or yogurt, porridge, toast, pancakes, or waffles. Or serve as an accompaniment to meat dishes.

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